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  1. #16
    Join Date
    Nov 2004
    Location
    Mount Hutton N.S.W
    Age
    59
    Posts
    632

    Default

    thanks for all your advice guys
    the cask has berri estate wines in brass on the front and holds 4 litres so it must of come from the berri winnery as a promotion gimmick?
    with the wax inside i heard ages ago that some barrels were lined in wax and thought this may be the case.
    in regards to port can you recomend a effectve cheap but drinkable beverage i can put in the barrel with a touch of brandy please.
    i have some grandfather port but fear this might be to nice to put in a barrel
    cheers for now
    greg

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  3. #17
    Join Date
    Apr 2004
    Location
    Werribee, Vic
    Age
    66
    Posts
    2,528

    Default

    My Dad had a similar barrel and the advice with that was to age it with some cheap port for a month then pour it out and try some good stuff. Best thing is to have a nice bottle of good tawny (Cos it lasts, vintage must be drunk soon after opening) and have the barrel full of a cheaper tawny.

    That way you can start off on some nice stuff and then keep drinking the barrel till your legs get weak. We used to take a big plastic barrel to Barrosa to get the barrel stock at a good price.

    We had a barrel of the starter port at work which is used as the catalyst for a new batch. You then add later vintages too it. It was so good though that we bottled some off and enjoyed it, lol.

  4. #18
    Join Date
    Jul 2003
    Location
    Gorokan Central Coast NSW
    Age
    79
    Posts
    2,765

    Default

    There aint no bad port, just sums better'n others.

  5. #19
    Join Date
    May 2005
    Location
    Newcastle
    Age
    72
    Posts
    3,363

    Default

    Don't put the Grandfathers in it just some cheep stuff
    I think Draytons still do bulk port at a decent price
    You can add brandy, Rum , Whisky and each will give it a diffrent taste
    Experiment with small amounts to get the taste you want
    If you need an experianced tester let me know and I will get you one free of charge


    Rgds


    Russell

  6. #20
    Join Date
    Jul 2003
    Location
    Gorokan Central Coast NSW
    Age
    79
    Posts
    2,765

    Default

    Quote Originally Posted by Ashore
    If you need an experianced tester let me know and I will get you one free of charge
    Pick me up on the way Russell, two opinions are better than one.

  7. #21
    Join Date
    May 2003
    Location
    Kuranda, paradise, North Qld
    Age
    62
    Posts
    5,639

    Default

    Greg,
    no point putting good port in the barrel, it's there to turn bad port into good port! I've got two little port barrels, here's my procedure:
    Get a cask/flagon/a few bottles of the cheapest port you can find and a bottle of cheap brandy. Throw about half a bottle of brandy in and top up with the port. Shake well to blend. Now, get a small glass and taste it, just for reference. It will be absolutely disgusting, real paint stripper stuff. Check it again in a month's time, it will be better but still not drinkable. After three months it will taste quite pleasant and it will keep improving. You can add a handfull of raisins and/or a cinnamon stick for more flavour. Just start drinking it when it tastes good enough to you. Having two barrels is good, one to drink from while the other matures.

    Mick
    "If you need a machine today and don't buy it,

    tomorrow you will have paid for it and not have it."

    - Henry Ford 1938

  8. #22
    Join Date
    Aug 2003
    Location
    .
    Posts
    10,482

    Default

    I never knew there was so much to drinking post? :confused:
    I just buy Chatau Cardboard and drink it.
    I may have to become a connisour and add cinnamon sticks etc, but wont the bag in the box leak?? :eek:

    Al

  9. #23
    Join Date
    Feb 2005
    Location
    Hilltop
    Age
    56
    Posts
    89

    Default

    Guys,

    Having a 20lt port barrell and having lived in the Barossa for a little while. Here are some rules with port barrells

    1. Vintage port is aged before putting into glass, technically it will not get better so drink it.
    2. Use Tawny in your barrell, $4 - $8 per litre bulk will do nicely. Don't add anything usually just taints the wood.
    3. Leave it where it won't be in the humidity of NSW or the heat.
    4.
    Everyone thinks I'm psychotic, except my friends deep in space

  10. #24
    Join Date
    Feb 2005
    Location
    Hilltop
    Age
    56
    Posts
    89

    Default

    Guys,

    Having a 20lt port barrell and having lived in the Barossa for a little while. Here are some rules with port barrells

    1. Vintage port is aged before putting into glass, technically it will not get better so drink it.
    2. Use Tawny in your barrell, $4 - $8 per litre bulk will do nicely. Don't add anything usually just taints the wood.
    3. Leave it where it won't be in the humidity of NSW or the heat.
    4. Hide from SWMBO.
    5. Wait 2 months and check continue this process until you need to go to number 2 again.
    Everyone thinks I'm psychotic, except my friends deep in space

  11. #25
    Join Date
    May 2004
    Location
    Tasmania
    Age
    48
    Posts
    1,006

    Default

    Quote Originally Posted by Iain
    Ideally stored in a cellar with minimal temperature variations.
    I have heard that port ages better in differing climatic conditions.

    I have a 9 litre barrel which has "Rons keg blend" from Tanunda.
    I'll let you know if it is any good in a few years.
    It is aging in my bar in Townsville, just sitting in the open.
    I do have a 160 bottle wine storage fridge I could put it in but there is no room.
    If it is no good in a few years I will just drink my bottle of 1983 Seppelt Para Liquer Single Vintage Tawny

    Cheers, Jack
    "There is no dark side of the moon really. Matter of fact it's all dark."

  12. #26
    Join Date
    May 2004
    Location
    Pakenham, outer Melb SE suburb, Vic
    Age
    54
    Posts
    4,158

    Default

    Quote Originally Posted by shaunburgess
    ....
    5. Wait 2 months and check continue this process until you need to go to number 2 again.
    :eek: :eek: :eek:

    Bugger that homemade port, sounds like it really binds you up...


    Cheers.............Sean, regular, thanks for asking


    The beatings will continue until morale improves.

  13. #27
    Join Date
    Apr 2007
    Location
    NZ
    Posts
    1

    Default Wax lined barrel

    Quote Originally Posted by Farm boy View Post
    hi guys
    i bought a 4 litre port barrel on e bay that has been dry for a while and have revived it by soaking in a tub of water for 3 days.
    It was a wax lined barrel as a fair few flakes of wax came out
    As it was wax lined,when i fill it full of port could i add some brandy to soak into the wood to enhance the flavour?or would the wax that is remaining in the barrel stop it from soaking into the oak:eek:
    thanks in advance to your replys
    greg
    F.Y.I. I have been searching for a port barrel and someone told me you could buy one filled with Tasmania Whisky. I rang the distiller and he said the barrel is lined with WAX to slow down evaporation of whisky. So the animal you have is originally for spirits by the looks of it. hope this helps

  14. #28
    Join Date
    Apr 2005
    Location
    South Australia
    Age
    81
    Posts
    131

    Default

    Quote Originally Posted by Farm boy View Post
    hi guys
    i bought a 4 litre port barrel on e bay that has been dry for a while and have revived it by soaking in a tub of water for 3 days.
    It was a wax lined barrel as a fair few flakes of wax came out
    As it was wax lined,when i fill it full of port could i add some brandy to soak into the wood to enhance the flavour?or would the wax that is remaining in the barrel stop it from soaking into the oak:eek:
    thanks in advance to your replys
    greg
    Greg about 12 months ago I was a given a very nice 10 litre oak cask that had been filled with port approx 8 years prior and then not been touched until it was passed onto me, the contents had reduced to about 2 litres and flowed like honey, the flavour had intensified unbelievably but it was too thick to pour let alone drink, so what I did was add 1.5 litres of good brandy then topped it up with good tawny port and gave it a slosh around to mix, the result is brilliant
    Jon.

  15. #29
    Join Date
    Jul 2004
    Location
    Sale
    Age
    68
    Posts
    1,328

    Default

    I've got a slightly larger oak barrel, 200 litres. Originally bought in 1981 we draw off 20 litres each year and top up with a ruby port (nice and young) Its never had brandy added and just gets better with more kick every year. Evaporation is a curse and every so often its 20 out and 40 in. Bit large to sit on the counter so it lives happily in the shed. Nothing wrong with tawny, the base just keeps getting better, the young stuff added seems to help the process.

    John.

  16. #30
    Join Date
    Aug 2006
    Location
    Regional South Australia
    Age
    45
    Posts
    285

    Default

    So, Farmboy, How did the port come up?
    It should nearly be ready to drink by now? :grin:
    Do not meddle in the affairs of dragons,
    for you are crunchy and taste good with ketchup.
    ....................... .......................

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